Análise da eficácia da própolis vermelha e verde sobre bactérias causadoras de mastite

Abstract

Milk production has been growing during the last years, and the improvement of milk quality is one of the important factors within the dairy farm. Mastitis is one of the causes of change in the characteristics of milk and negatively reflects on its production, and can be classified as: clinical, in which the disease is visible; and subclinical that is not visible, being caused mainly by Staphylococcus aureus and Escherichia coli. Propolis is a product of bees, having a complex chemical composition, being widely used as a bactericidal agent. There are twelve types of propolis, where only red and green have been studied. The objective of this work was to evaluate the bactericidal effect of red and green propolis on the growth of Staphylococcus aureus and Escherichia coli. The methodology used was microdilution in broth, in which the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of propolis extract are observed in relation to the bacteria that cause clinical and subclinical mastitis. Red propolis showed an inhibitory effect on S. aureus, being able to eliminate it at a concentration of 30%, and it can be diluted to the dilution corresponding to the MIC of 0.938%, and had an inhibitory effect on E. coli, being able to inhibit the growth of this bacterium at a concentration of 30% up to a MIC of 0.469%. Green propolis, on the other hand, showed an inhibitory effect on S. aureus at a concentration of 30% up to a MIC of 0.059%, and also inhibited E. coli at a concentration of 30% up to a MIC of 0.029%. It was found that the CBM of red propolis was at a concentration of 1.875% for S. aureus and 0.117% for E. coli, while the CBM of green propolis was 0.117% for S. aureus and 0.015% against E. coli. In both bacteria, green propolis showed a better effect compared to red, requiring a lower concentration to obtain the inhibitory effect of the studied bacteria.